Crab Cakes...Dip Edition

  



In honor of the Super Bowl coming this weekend, we celebrate with a treat...Crab Cake Dip.  Dana Bowen, who's the Executive Editor of Every Day With Rachael Ray told Tonia's Kitchen there's a twist to this dip, nothing fried.  To get that crispy crunch that offsets the sweet and soft crab, Dana told Tonia she uses crushed saltine crackers, which provides the cake for that crab. Serve it all up with celery sticks. You Philadelphia fans will think you're on South Street


1 1 pound container  lump crab meat, drained and picked over for shells

Directions

1. Preheat the oven to 400 degrees . In a medium bowl, mix the first 8 ingredients; season with Old Bay, salt and pepper. Transfer to a 2-qt. baking dish; smooth the top. Sprinkle with the crushed saltines. Scatter the butter slices over the saltines.
2. Bake until golden brown and bubbly, about 25 minutes. Garnish with the chives. Serve with the celery and saltines

1 8 ounce package  cream cheese, at room temperature

2/3 cup chopped celery

1/2 cup tartar sauce

1/3 cup minced onion

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

Old Bay Seasoning or chili powder, to taste

3/4 cup finely crushed saltines (about 1/2 sleeve)

2 tablespoons cold butter, thinly sliced

Chopped chives, for garnish

Celery sticks and saltines, for dipping